Overview

Overview:

The Grill Cook is responsible for proper preparation,set up, and execution of certain menu items.
Responsibilities:

Follow procedures for covering, labeling, dating and storing food in a timely manner.
Conform to Food Service sanitation requirements.
Ability to work under time constraints and meet department deadlines.
Follow restaurant policies and procedures and recipe standards.
Assist with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
Perform additional responsibilities as requested by management.
Prepare to order all food items, following standard recipes and procedures within specified time limits.
Prep assigned items.
Grill, deep fry, bake, broil and microwave raw and prepped foods.
Carve or portion meat, fish and poultry for individual serving.
Maintain cooking line in a clean, sanitary and safe manner.
Stock/restock items on line according to specifications.
Wash and clean raw food products.
Peel, dice, shred and slice food products using electric equipment.
Understands and enforce federal, state, and local food sanitation regulations.

Qualifications:
2-4 years culinary experience.
Basic understanding of professional cooking and knife handling skills.
Extensive knowledge of how to measure, assemble ingredients and cook items according to recipes and menu specifications.
Must possess a California Food Handler Certificate
Ability to work effectively within a team.
Ability to work calmly and effectively under pressure.
Ability to work positively in a fast-paced environment.
Ability to be on your feet and alert for extended periods of time.
Must speak English and possess good communication skills.